Buttermilk Garlic Mashed Potatoes

2 Ibs red potatoes
4 cloves garlic
1/2 cup buttermilk
Salt and Pepper

Put potatoes and garlic in a large stock pot, cover with cold water,put lid on and bring to a boil.  Take lid off and boil about 15 minutes until tender.  Drain potatoes reserving 1/2 cup of liquid.  Add buttermilk and reserved liquid.  Mash, Salt and Pepper to taste

Potatoes and Onions

Ingredients
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Recipe courtesy of Giada De Laurentiis

Sweet White Rolls

Mix together:

2 cups warm water
2 Tbsp dry yeast
1 cup sugar

Let sit while you gather:

1 cup melted butter
2 eggs
2 tsp salt
1 tsp baking powder

Mix into yeast mixture and add:

7-8 cups flour

Mix and need until smooth.  Let rise until doubled in bulk.  Shape as desired, let rise again until doubled.  Bake at 350 until golden on top, about 20 minutes.

Fancy Fruit Salad

Papaya
Mango
Pineapple
Banana
Raspberry
Creme Freshe
Mint.

Combine fruit. Dollop Creme Freshe on top. Tear up mint and toss.

Escalivada

2 Japanese or 1 regular eggplant, cut into chunks
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked

For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil

Preheat oven to 400 degrees.  Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar.  Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.

Crazy Guacamole

Makes 3 cups
4 ripe Haas avocados
3 Tbsp freshly squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 tsp kosher salt
1 tsp freshly ground pepper
1 medium tomato, seeded and small diced

Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl.  Immediately add the remaining ingredients except tomatoes.  Using a sharp knife, slice through the avocados in the bowl until they are finely diced.  Add the tomatoes.  Mix well and taste for salt and pepper.